Ian's Christmas Marmalade
Yield: 9 250 ml Jars
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Ingredients
- 2 kg citrus fruit (4 large naval oranges, 2 pink grapefruit and 2 lemons)
- 4 cinnamon sticks
- 3 star anise
- 1 tsp whole cloves
- 10 green cardomon pods (bruised)
- 2.5 L water
- 2.25 kg caster sugar
- 250 g dark brown sugar
- 1 pouch liquid pectin
Instructions
Sterilise The Jars:
- Place jars, lids, and bands in an empty dishwasher and run through a complete cycle with no detergent.
- Leave jars in the dishwasher until ready to fill.
Prepare The Fruit:
- Peel the zest off the fruit with a vegetable peeler, leaving as much of the white pith as you can.2 kg citrus fruit
- Pile up the strips of zest and snip them into tiny matchsticks with a scissors and set them aside.
- Juice all the dezested fruit and set the juice aside.
- Add the juiced fruit pieces and seeds to a large pot with the spices and water.4 cinnamon sticks, 3 star anise, 1 tsp whole cloves, 10 green cardomon pods, 2.5 L water
- Bring the pot to the boil then turn the heat down to medium-low and simmer for 2 hours.
- After 2 hours of simmering, pass the water through a fine mesh sieve, making sure you squeeze all the water from the pith. Discard the collected pith, pulp and spices.
Make The Marmalade:
- In a very large pot, add the water, fruit juice and zest. Stir and bring to the boil.
- Add the sugar and stir it to help the sugar dissolve. Bring to a rolling boil.2.25 kg caster sugar, 250 g dark brown sugar
- Boil the mixture until it reaches 105 ℃
- Stir in the liquid pectin and boil an additonal 5 minutes.1 pouch liquid pectin
- Allow the marmalade to cool for an hour before pouring it into sterilised jars.
Process The Jars:
- Fill a large canning pot with water and bring to a boil.
- Center a new lid on a jar of marmalade, apply the ring band, and tighten it fingertip-tight.
- Carefully place the filled jars onto the rack in the canner, making sure the water covers the jars.
- Place the lid on the canner and bring the water to a full, rolling boil.
- Boil for 10 minutes before removing the jars to a tea towel
- Let the jars cool undisturbed for 12 hours to allow the seal to set.
- After cooling, check the lids by pushing down on the center; if the lid doesn't move, it's properly sealed.
- Store the jars in a cool, dry place for up to a year. Once opened, store in the fridge and use within 1 month
Recipe Inspired By : https://www.bbcgoodfood.com/user/4531666/recipe/christmas-spiced-marmalade
Recipe Binder: Christmas Recipes